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Item No.:
01
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Site:
Medical-Acute Gastroenteritis (AGE) 24-Hour Report
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Violation:
The 24-hour report for the 29 August 2025 arrival in Miami, Florida was submitted less than 24 hours prior to arrival. Medical crew submitted this report at 0709 on 28 August 2025; however, the ship arrived in Miami, Florida at 0600 on 29 August 2025.
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Recommendation:
Ensure the master, medical staff, or other designated staff of a vessel destined for a U.S. port from an international port submits at least one standardized AGE report based on the number of reportable AGE cases in the AGE surveillance log to VSP no less than 24-hours?but not more than 36 hours?before the vessel?s expected arrival at the U.S. port.
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Item No.:
02
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Site:
Medical-Acute Gastroenteritis (AGE) Surveillance Log
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Violation:
The AGE surveillance log generated from the medical reporting software did not have an ?Additional Notes and Comments? column. Notes were recorded in the underlying illness column.
New 2025 VSP Environmental Public Health Standard.
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Recommendation:
Ensure the AGE surveillance log includes a header containing the following information about the voyage. If a field is not completed, document the reason in the notes column (for example, a virtual consultation).
Ensure any additional data fields in the surveillance log are entered only outside of the form margins when exported.
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Item No.:
06
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Site:
Potable Water-Legionella Testing Requirements
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Violation:
Potable water storage tanks are not listed in the Legionella sampling log in accordance with the 2025 VSP standards.
New 2025 VSP Environmental Public Health Standard.
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Recommendation:
Sample the potable water system for Legionella at least every 6 months. Ensure sample sites are representative of the potable water and RWF systems and number of samples depends on the size and complexity of the vessel.
The Legionella sampling plan must include a selection of the following locations: (1) Potable water storage tank.
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Item No.:
08
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Site:
Potable Water-Backflow Prevention Annual Testing
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Violation:
The cross connection control log identified the test dates for four reduced pressure zone (RPZ) backflow prevention assemblies were due in January 2025. However, the inspection took place on 9 September 2025, identifying the RPZs were not tested annually. Staff provided documentation verifying the assemblies were tested, identifying an error in recordkeeping. The RPZ assemblies in question were the wheelhouse portside, swimming pool 57 portside, sauna swimming pool 226 P6, and sauna swimming pool 228 P16.
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Recommendation:
Inspect and test backflow prevention devices requiring testing (for example, reduced pressure backflow prevention devices and pressure vacuum breakers) with a test kit after installation and at least annually. Maintain test results showing the pressure differences on both sides of the valves for each device.
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Item No.:
08
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Site:
Potable Water-Reverse Osmosis (RO) Units 1, 2, 3, 4
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Violation:
The permeate lines leaving all four reverse osmosis units directed towards the potable water system were not striped blue/gray/blue prior to the halogen injection point. Crew initiated corrective action.
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Recommendation:
Stripe or paint distillate and permeate water lines directed to the potable water system in accordance with ISO 14726 (blue/gray/blue). Ensure no other lines have the above color designations.
Stripe or paint these lines, including potable water supply lines in technical lockers, at 5-meters (16.4 feet) intervals and on each side of partitions, decks, and bulkheads, except where decor would be marred by such markings.
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Item No.:
08
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Site:
Potable Water-Cross-Connection Control Log
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Violation:
The cross-connection control log did not list the backflow prevention device installed on the hose-bib used for deck washing, located behind the handwashing sink.
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Recommendation:
Ensure the cross-connection control program includes at a minimum, a complete listing of cross-connections and the backflow prevention method or device for each, so there is a match to the plumbing system component and location. Include air gaps on the listing.
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Item No.:
08
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Site:
Potable Water-Evaporator Units # 1, 2, 3, 4
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Violation:
The dedicated technical water lines leaving all the evaporator units were striped blue/gray/blue but did not include a ?technical water only? designation.
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Recommendation:
Stripe or paint distillate and permeate water lines directed to the potable water system in accordance with ISO 14726 (blue/gray/blue). Ensure no other lines have the above color designations.
Stripe or paint these lines, including potable water supply lines in technical lockers, at 5-meters (16.4 feet) intervals and on each side of partitions, decks, and bulkheads, except where decor would be marred by such markings. If dedicated technical water lines are striped blue/gray/blue, include a "technical water only" designation.
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Item No.:
08
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Site:
Preparation Room-Deck 2
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Violation:
The atmospheric vents of the backflow prevention device for the spray hose were clogged with a white plastic material. Crew initiated corrective action.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
10
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Site:
Housekeeping-Heated Jetted Tubs Legionella Control
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Violation:
The heated jetted tubs did not have a safety sign at the tub entrance 'advising users that using heated jetted tubs without the use of automated halogen and pH control may increase the risk of respiratory infections.'
New 2025 VSP Environmental Public Health Standard.
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Recommendation:
Drain jetted tubs once per day and clean and disinfect them every 7 days or between occupancies, whatever is more frequent. Disinfect with an appropriate halogen-based disinfectant at 10 ppm for 60 minutes, or an equivalent CT value.
Implement one of the following procedures for heated jetted tubs: (1) Drain, clean, and disinfect heated jetted tubs daily. Install a safety sign at the tub entrance advising users that using heated jetted tubs without the use of automated halogen and pH control may increase the risk of respiratory infections.
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Item No.:
10
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Site:
Recreational Water Facilities-Deck 14 - Baby-Only Water Facility - Equipment Room
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Violation:
The equipment room analyzer identified halogen residual levels of 5.17 mg/L (PPM), 5.19 mg/L (PPM), 5.06 mg/L (PPM), and 5.20 mg/L (PPM); while manual samples from the analyzer measured halogen residual levels of 5.97 mg/L (PPM), 5.86 mg/L (PPM), 5.92 mg/L (PPM), and 6.12 mg/L (PPM), respectively. The average halogen residual difference between the analyzer and manual sampling values was 0.82 mg/l (ppm). Crew initiated corrective action.
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Recommendation:
Maintain and operate the halogen and pH analyzer-chart recorder in accordance with the manufacturer?s instructions. Conduct a manual comparison test before opening the RWF to verify calibration for free halogen residual and pH. Ensure the analyzer reading is within 0.2 mg/L (ppm) for free halogen and 0.2 for pH. For RWFs open longer than 24 hours, conduct a manual comparison test every 24 hours.
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Item No.:
11
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Site:
Medical-Food-Employee Isolation
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Violation:
A recent acute gastroenteritis (AGE) log identified a food employee with AGE onset at 1050 worked from 1102 until 1117 and then reported to the medical center after working at 1226. A food risk assessment was completed.
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Recommendation:
When food employees are symptomatic and meet the case definition for AGE, ensure the following actions are taken: (1) Isolate in cabin or designated restricted area until symptom-free for a minimum of 48 hours; (4) Review [when possible] any reportable AGE cases among passengers or crew reported after the food employee's illness onset for epidemiologic link/connection.
Ensure the food employee's supervisor or person in charge conducts an assessment of food prepared or served by the food employee while symptomatic and take appropriate corrective actions. Document corrective actions taken as a result of the assessment.
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Item No.:
16
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Site:
Buffet-Deck 15 - Windjammer Starboard Omelet Station
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Violation:
The consumer advisory placards for undercooked fried eggs and cooked to order omelets were not posted adjacent to the food item placards at the station where the fried eggs and omelets were ordered. Crew initiated corrective action.
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Recommendation:
If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a ready-to-eat form or as a raw ingredient in another ready-to-eat food, ensure the consumer is informed by way of disclosure (as specified below using menu advisories, placards, or other easily visible written means) of the significantly increased risk for foodborne illnesses to certain people especially vulnerable consumers eating such food in raw or undercooked form. Locate the advisory at the outlets where these types of food are served.
Ensure the disclosure is made by one of the two following methods: (1) On a sign describing the animal-derived foods (e.g., ?oysters on the half-shell,? ?hamburgers,? ?steaks,? or ?eggs?) AND that they can be cooked to order or may be served raw or undercooked AND a statement indicating that consuming raw or undercooked meats, seafood, shellfish, eggs, milk, or poultry may increase your risk for foodborne illness, especially if you have certain medical conditions. Ensure the advisory is posted at the specific station where the food is served raw, undercooked, or cooked to order.
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Item No.:
19
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Site:
Provisions-Deck 2 - Storage
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Violation:
Frozen condensate collected on top of a box of bottled water. Crew initiated corrective action.
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Recommendation:
Protect food from contamination by storing the food: (1) Covered or otherwise protected; (2) In a clean, dry location; (3) Where it is not exposed to splash, dust, or other contamination. Protect food from contamination that may result from a physical, chemical, biological origin.
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Item No.:
19
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Site:
Galley-Deck 3 - Pastry Freezer Room # 0898
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Violation:
A cardboard container of ice cream was damaged, exposing the contents inside. Crew initiated corrective action.
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Recommendation:
Protect food from contamination by storing the food: (1) Covered or otherwise protected; (2) In a clean, dry location; (3) Where it is not exposed to splash, dust, or other contamination. Protect food from contamination that may result from a physical, chemical, biological origin.
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Item No.:
19
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Site:
Other-I-95 Corridor
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Violation:
A food transportation trolley carrying boxes of cabbage and bagged spinach was soiled with old rice, other food debris, and an oily residue on the food-storage shelves. Crew initiated corrective action.
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Recommendation:
Protect food from contamination by storing the food: (1) Covered or otherwise protected; (2) In a clean, dry location; (3) Where it is not exposed to splash, dust, or other contamination.
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Item No.:
21
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Site:
Bar-Deck 5 - Casino
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Violation:
The center countertop was chipped and in disrepair on the employee side of the bar.
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Recommendation:
Ensure nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning are constructed of a corrosion-resistant, nonabsorbent, and smooth material. Design and construct nonfood-contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions. Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and are designed and constructed to allow easy cleaning and to facilitate maintenance.
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Item No.:
21
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Site:
Dining Room-Deck 3 - Waiter Station # 14
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Violation:
The divider between the clean and soiled storage counters was chipped and in disrepair.
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Recommendation:
Design and construct nonfood-contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions. Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and are designed and constructed to allow easy cleaning and to facilitate maintenance. Ensure nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning are constructed of a corrosion-resistant, nonabsorbent, and smooth material.
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Item No.:
21
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Site:
Buffet-Deck 15 - Windjammer Starboard Bakery
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Violation:
The ambient thermometer inside undercounter reach-in refrigeration unit # 157141 was not maintained in calibration. The ambient thermometer identified a temperature of 70F, while a calibrated thermometer placed inside the unit measured the ambient temperature at 39F. Crew initiated corrective action.
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Recommendation:
Ensure ambient air temperature-measuring devices are maintained in good repair and are accurate within the intended range of use.
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Item No.:
21
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Site:
Galley-Deck 15 - Solarium Caf Starboard
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Violation:
The lower compartment's bottom door would not latch shut for hot holding unit #B. No food was stored inside. Crew initiated corrective action.
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Recommendation:
Maintain nonfood-contact equipment in good repair and proper adjustment including: (1) Equipment must be maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these standards; (2) Equipment components such as doors, seals, hinges, fasteners, and kick plates are kept intact and tight and adjusted in accordance with manufacturer's specifications.
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Item No.:
21
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Site:
Galley-Deck 15 - Solarium Caf Portside
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Violation:
Black tape surrounding the plastic dispensing lines - inside the multi-flow soda system cabinet - was peeling and in disrepair, creating difficult-to-clean surfaces. These plastic tubes were soiled with a sticky, black residue.
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Recommendation:
Design and construct nonfood-contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions. Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and are designed and constructed to allow easy cleaning and to facilitate maintenance.
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Item No.:
22
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Site:
Bar-Deck 15 - Windjammer Bar + Coffee
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Violation:
The sanitizing solution inside the bucket was cloudy. The wiping cloth could not be seen. Crew initiated corrective action.
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Recommendation:
Ensure the wash, rinse, and sanitize solutions are kept clean.
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Item No.:
22
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Site:
Galley-Deck 15 - Windjammer Starboard Scullery
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Violation:
Steam steadily exited from the bottom and lower edges of the potwashing machine's door and condensed on the bulkhead above. Crew initiated corrective action.
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Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including: (1) Warewashing equipment is maintained in a state of repair and condition that meets the standards of the materials, design, and construction; (2) Water pressure and water temperature-measuring devices are maintained in good repair and accurate within the intended range of use.
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Item No.:
24
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Site:
Galley-Deck 15 - Hooked Seafood
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Violation:
The concentration of a bulk container of chlorine solution measured greater than 200 mg/L (PPM). Crew initiated corrective action.
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Recommendation:
Ensure sanitizing solutions are used with the following concentrations: (1) A chlorine solution with a concentration between 50 mg/L (ppm) and 200 mg/L (ppm).
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Item No.:
25
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Site:
Bar-Deck 15 - Windjammer Bar + Coffee
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Violation:
A wiping cloth was stored inside a bucket containing cloudy sanitizing solution. Crew initiated corrective action.
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Recommendation:
Restrict wiping cloths to the following: (4) Wet wiping cloths used with a freshly made sanitizing solution and dry wiping cloths are free of food debris and visible soil.
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Item No.:
26
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Site:
Galley-Deck 3 - Pastry Area
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Violation:
Old food debris collected on food-contact surfaces inside the deck-mounted mixer?s water hook. Crew initiated corrective action.
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Recommendation:
Ensure food-contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
27
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Site:
Galley-Deck 3 - Personal Protective Equipment (PPE) Locker, Portside
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Violation:
Greater than a day's worth of dust accumulated on the top of the PPE locker. Crew initiated corrective action.
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Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
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Item No.:
27
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Site:
Galley-Deck 15 - Solarium Caf Portside
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Violation:
The plastic dispensing lines inside the cabinet for the multi-flow soda system were soiled with a sticky, black residue.
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Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
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Item No.:
27
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Site:
Other-I-95 Corridor
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Violation:
A food transportation trolley carrying boxes of cabbage and bagged spinach was soiled with old rice, other food debris, and an oily residue on the food-storage shelves. Crew initiated corrective action.
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Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
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Item No.:
29
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Site:
Galley-Deck 15 - Solarium Caf Portside Warewashing Area
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Violation:
The automatic handwashing sink delivered water for handwashing at a temperature of 124F through the mixing valve. The user could not adjust the temperature. Crew initiated corrective action.
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Recommendation:
Ensure handwashing sinks are equipped to provide water at a temperature of at least 29.4C (85F) through a mixing valve or combination faucet. For handwashing sinks with electronic sensors and other types of handwashing sinks where users cannot make temperature adjustments, ensure the temperature after the mixing valve does not exceed 49C (120F).
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Item No.:
29
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Site:
Galley-Deck 15 - Solarium Caf Starboard
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Violation:
The automatic handwashing sink near the caf entrance delivered water for handwashing at a temperature of 125F through the mixing valve. The user could not adjust the temperature. Crew initiated corrective action.
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Recommendation:
Ensure handwashing sinks are equipped to provide water at a temperature of at least 29.4C (85F) through a mixing valve or combination faucet. For handwashing sinks with electronic sensors and other types of handwashing sinks where users cannot make temperature adjustments, ensure the temperature after the mixing valve does not exceed 49C (120F).
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Item No.:
29
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Site:
Pantry-Ice Station # 2513
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Violation:
The automatic handwashing sink delivered water for handwashing at a temperature of 125F through the mixing valve. The user could not adjust the temperature. Crew initiated corrective action.
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Recommendation:
Ensure handwashing sinks are equipped to provide water at a temperature of at least 29.4C (85F) through a mixing valve or combination faucet. For handwashing sinks with electronic sensors and other types of handwashing sinks where users cannot make temperature adjustments, ensure the temperature after the mixing valve does not exceed 49C (120F).
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Item No.:
30
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Site:
Galley-Deck 3 - Ladies Restroom
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Violation:
The entrance door to the food-employee ladies restroom was not self-closing.
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Recommendation:
Ensure toilet rooms are completely enclosed and have tight-fitting, self-closing doors which are kept closed except during cleaning or maintenance.
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Item No.:
33
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Site:
Pantry-Deck 5 - Spotlight
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Violation:
Condensate formed on the deckhead exhaust above the countertop. Crew Initiated corrective action.
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Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
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Item No.:
33
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Site:
Galley-Deck 4 - Potwash Area
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Violation:
Water pooled on the deck near the sanitizing compartment of the three-compartment sink. Crew initiated corrective action.
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Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
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Item No.:
33
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Site:
Galley-Deck 4 - Potwash Area
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Violation:
Water pooled on the deck underneath steady drips from the two steam regulator valves. Crew initiated corrective action.
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Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
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Item No.:
33
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Site:
Galley-Deck 15 - Windjammer Starboard Scullery
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Violation:
Excess steam from the bottom and lower edges of the potwashing machine's door condensed on the bulkhead above. Crew initiated corrective action.
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Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
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Item No.:
33
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Site:
Galley-Deck 16 - El Loco Fresh
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Violation:
Liquid pooled on the deck underneath a steady drip from the ventilation hood in front of the counter-mounted oven. Crew initiated corrective action.
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Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
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Item No.:
34
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Site:
Galley-Deck 4 - Potwash Area
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Violation:
Water consistently dripped from the two steam regulator valves and pooled on the deck below. Crew initiated corrective action.
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Recommendation:
Ensure the plumbing system in food areas is in good repair.
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Item No.:
37
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Site:
Pantry-Deck 5 - Spotlight
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Violation:
Liquid condensed on the deckhead exhaust vent above the countertop. No food or equipment surfaces were impacted, and no liquid dripped to the countertop.
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Recommendation:
Ensure ventilation hood systems and devices operate effectively to prevent grease and condensate from collecting on the bulkheads and deckheads and to remove contaminants generated by equipment located under them.
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Item No.:
37
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Site:
Galley-Deck 16 - El Loco Fresh
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Violation:
Liquid steadily dripped from the ventilation hood in front of the counter-mounted oven and pooled on the deck below. Crew initiated corrective action.
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Recommendation:
Ensure ventilation hood systems and devices operate effectively to prevent grease and condensate from collecting on the bulkheads and deckheads and to remove contaminants generated by equipment located under them. Ensure all food preparation, warewashing areas, and toilet rooms have sufficient ventilation to keep them free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke, and fumes.
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Item No.:
39
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Site:
Food Service General-Integrated Pest Management
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Violation:
Pests were observed in multiple food-service areas, including the following:
Deck 3 - Main Dining Room Bar: One small fly flew inside the technical space below the soda dispensing gun.
Deck 15 ? Windjammer Starboard Warewashing Area: One fruit fly flew around the soiled end of the conveyor-type warewashing machine.
Deck 15 ? Windjammer Buffet Portside Buffet Island # 1: One small fly was on the undercounter reach-in refrigeration unit door.
Deck 15 ? Windjammer Buffet Portside Coffee Station: One fruit fly was on the frosted-glass bulkhead behind the portable coffee dispensing containers.
Deck 15 ? Windjammer Buffet Portside Coffee Station: One fruit fly was on the aft bulkhead outside of the coffee station.
Deck 15 ? Windjammer Buffet Portside Waiter Station, Aft: One fruit fly was on the bulkhead above stored soiled items.
Deck 15 ? Solarium Caf Portside Buffet Line: Four fruit flies flew around the bulkhead across from the handwashing sink.
Deck 15 ? Solarium Caf Starboard Warewashing Area: One fruit fly was on the support column for the dirty item landing.
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Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in food areas.
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Item No.:
42
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Site:
Children Area-Deck 14 - Babies and Juniors Toilet Rooms
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Violation:
The posted handwashing signs in the children's toilet room did not have the exact wording 'Wash your hands and assist the children with handwashing after helping them use the toilet.'
New 2025 VSP Environmental Public Health Standard.
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Recommendation:
Post signs in children's toilet rooms with the exact wording "Wash your hands and assist the children with handwashing after helping them use the toilet."
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Item No.:
43
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Site:
Ventilation-Deck 6 - AC Room # 424
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Violation:
The bottom, front set of air filters was excessively soiled and shredded. Crew initiated corrective action.
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Recommendation:
Keep air handling units clean.
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